The Melting Pot 2.0/The Melting Pot 2.0.iso/food/barbe/smoker02

Text File | 1995-09-28 | 6KB | 155 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Z Pegasus)
Subject: COLLECTION (4) Smoker Recipes
Date: Tue, 27 Jun 1995 03:37:43 GMT
Message-ID: <3snue7$[e-mail]>

MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Ultimate Smoked Turkey
 Categories: Smoker, Poultry
      Yield: 10 servings

      1    Turkey; 8 to 10 pounds
      1 md Onion
      2    Bay leaves
    1/2 c  White wine
           Super smoking sauce; (see r
           -ecipe)

      Rinse turkey, pat dry and rub liberally with oil (we'd rub it with
  Liquid Smoke instead). Place onion, bay leaves and wine in water pan
  with hot water (we'd add a few sticks of celery and a few cloves of
  garlic). Place water pan in smoker and turkey on grid (it won't hurt
  to put a quartered onion, a few stalks of celery and a bay leaf
  inside the turkey; we also sometimes mix freshly ground black pepper,
  a bit of salt and some crushed thyme together and after loosening the
  breast skin with your hands, push this mix up under the skin and
  spread over the breast of the turkey). Place dome on smoker and do
  not remove until midway through cooking time. Then remove dome and
  liberally paint turkey with Super Smoking Sauce. Replace dome and
  continue smoking. When turkey is done, liberally paint again and
  allow to smoke for 15 minutes more. Yield: 8 to 10 servings.
  Charcoal:  Use 10 pounds charcoal, 5 quarts hot water, 3 wood sticks
  (we use about 5 to 8 presoaked wood blocks) and smoke 4 to 6 hours.
  Electric: Use 4 quarts hot water, 3 wood sticks and smoke 4 to 6
  hours. Add water to water pan after about 4 hours or as needed (you
  can tell when smoker needs water by the sizzling sound it will make).
  Recipe from "Cook'n Cajun Water Smoker Cookbook" by Sondra Hester.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Special Marinated Chicken Parts
 Categories: Smoker
      Yield: 1 batch

    1/3 c  Water
    1/3 c  Soy sauce
    1/3 c  Sherry
    1/4 c  Dark-brown sugar
    1/2 t  Powdered ginger
      1 T  Liquid garlic
      1 T  Liquid onion

  Mix ingredients in a saucepan.  Warm gently to dissolve the sugar,
  then let the mixture cool. Immerse chicken wings inthe marinade. Keep
  at 35 F. for 8 hours.  Overhaul once or twice.

  Place the wings on smoke-oven rack, and cold-smoke ate 75 to 85 F.
  for 1 to 2 hours, depending on the strength of smoke flavor desired.
  Increase oven temperature to 200 to 225 F. and cook till done. During
  the hot-smoking period, baste the wings two or three times with some
  of the marinade.

  Serve hot or cold.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Cornish Hens with Wild Rice for Smoker
 Categories: Smoker, Game
      Yield: 1 servings

      2    Cornish game hens
    1/4 c  Green onions, chopped
      3 tb Butter
      1 c  Cooked wild rice
    1/4 c  Pecans or walnuts, chopped
    1/2 c  Lime marmalade
    1/4 c  Orange juice
           Salt

  Directions: Rinse hens, pat dry and season cavity with salt. Saute'
  onions in 1 Tbsp. butter, stir in rice and chopped nuts. Stuff hens
  with rice mixture and secure opening.  Prepare glaze by melting 2
  Tbsp. butter in a saucepan. Add marmalade and orange juice, blend
  until smooth. Brush hens with glaze and place on smoker grid.  Brush
  with glaze before serving. CHARCOAL:  Use 5 lbs. charcoal, 3 quarts
  hot water, 2 wood sticks and smoke 2 - 2 1/2 hours ELECTRIC:  Use 3
  quarts hot water, 2 wood sticks, and smoke 2 - 2 1/2 hours. GAS: Use
  3 quarts hot water, 2 wood sticks, and smoke 2-3 hours. Serves: 2
  Formatted for Compu-Chef v2.01 by Jess Poling
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Curried Goat   (Smoked)
 Categories: Smoker, Main dishes, Game
      Yield: 14 servings

      1 ea Goat; around 25 pounds,
           -quartered

MMMMM------------------------CURRY PASTE-----------------------------
      4 md Onions; chunked
    3/4 c  Curry powder
      1 ea Whole *bulb* garlic; peeled
      1 tb Salt
      1 ea To 2 fresh Habaneros   -OR-
      1 ea Scotch Bonnet chiles; minced
           -OR-
      4 ea To 5 fresh Jalapenos; minced
      1 c  Oil; pref. canola or corn

MMMMM--------------------CURRY MOP  (OPTIONAL-------------------------
      2 c  Chicken or beef stock or
           -beer
      2 c  Cider vinegar
  1 1/2 c  Oil (corn or canola)
      1 c  Water
      2 tb Curry powder
           Your Favorite Barbecue sauce

  NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!

     The night before you plan to barbecue, prepare the paste in a food
  processor. First process the onions, curry, garlic, salt and habaneros
  until finely chopped. Then add the oil, processing until the mixture
  forms a thick paste. This can be done in two batches if needed.

     Wearing rubber gloves, rub the paste over the goat, covering the
  meat evenly. Place the goat in a plastic bag and refrigerate
  overnight.

     Before you begin to barbecue, remove the goat from the
  refrigerator and let it sit, covered, at room temperature for 45
  minutes.

     Prepare the smoker for barbecuing, bringing the temperature to 200
  to 220 degrees F.

     If you plan to baste the meat...mix together the mop ingredients
  in a saucepan and warm the liquid over low heat.

     Transfer the goat to the smoker. Cook for about 1-1/4 hours per
  pound of weight for each quarter. The forequarters will be done
  earlier than the hindquarters, which may take 10 hours or longer,
  depending on size. In a wood-burning pit, turn the meat and drizzle
  the mop over it every 30 minutes. In other styles of smokers, baste
  as appropriate and turn the meat at the same time.

     When the meat is done, remove it from the smoker, and allow it to
  sit for 15 minutes before serving. Slice or shred the meat and serve
  with... [your favorite barbecue sauce].

  From _Smoke and Spice_  by Cheryl Alters Jamison and Bill Jamison
  Harvard Common Press, 1994      ISBN 1-55832-061-X Typos by Jeff
  Pruett
MMMMM